Strawberry Cheesecake Icebox Cake

Strawberry Cheesecake Icebox Cake

Prep Time: 35 minutes
Chill time: About 4 hours
Total Time: About 4 1/2 hours
Yield: 8 to 12 servings

2 cups heavy whipping cream
1/4 cup powdered sugar
3 cups Vanilla Bean Cheesecake Dip or Eureka Lemon Cheesecake Dip
24, 2-1/4 x 4-3/4-inch graham crackers or Nilla Wafers (or similar)
2 pounds strawberries, hulled and sliced

In a large bowl, whip cream to soft peaks. Add sugar and continue to whip to stiff peaks. In another large bowl, place Cheesecake Dip and fold in whipped cream.

Spread a thin layer of cheesecake dip mixture onto a serving platter. Arrange 6 graham crackers on top, then top with 1/4 of remaining cheesecake dip and 1/4 of strawberries. Repeat 3 times. Set aside in the refrigerator until graham crackers have softened, about 4 hours and up to about 2 days.

Slice and serve.

Chef’s Note: If you like, substitute your favorite fruit for the strawberries—you’ll need about 5 cups sliced or diced. Try raspberries, bananas, peaches, plums or a combination.

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